Candy Cane Cookies

So have you started your holiday baking yet?  Maybe you don’t even bother to bake because someone else in the family takes care of it.  If you do bake holiday cookies, you might want to try something different or add to your collection of your usual cookies.

I thought I would share some recipes for holiday cookies that have been tried and tested by myself in the past.  Here’s one that the kids will probably enjoy helping with when it comes time to twist them into shape.

This recipe comes from my Betty Crocker Cooky Book.


1/2 C butter, softened

1/2 C vegetable shortening

1 C powdered sugar, sifted

1 egg

1 1/2 tsp almond extract

1 tsp vanilla

2 1/2 C plain flour

1 tsp salt

1/2 tsp red food coloring

1/2 cup peppermint candy, finely crushed

1/2 cup sugar

Preheat oven to 190c/375f.

Mix butter, shortening, powdered sugar, egg and flavorings thoroughly.  In another bowl mix flour and salt; stir into shortening mixture.

Divide dough in half and blend food coloring into one half.

Using 1 tsp of dough from each half, roll a 4″ strip.  For smooth, even strips, roll them back and forth on lightly floured surface.  Place strips side by side, press lightly together and twist like rope.  For best results, complete cookies one at a time.  If all the dough of one color is shaped first, strips become too dry to twist.

Place on ungreased baking sheet and curve top down to form the handle of a cane.

Bake about 9 minutes until lightly browned.  While still warm, remove from baking sheet

with spatula and sprinkle with mixture of peppermint candy and sugar.

Makes about 4 dozen canes.

Note:  Self-rising flour can be used; if so, omit salt.


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